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Review of WIC Food Packages An Evaluation of White Potatoes in the Cash Value Voucher: Letter Report (2015) / Chapter Skim
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Appendix I: Nutrient Profiles
Pages 71-74

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From page 71...
... Appendix I Nutrient Profiles 71
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From page 72...
... (g) Starchy Vegetables 179 17 1.1 604 11.9 26 0 3.7 Adjusted White Potato Starchy 126 14 0.8 553 11.5 21 0 2.7 Vegetablesa White potato, baked with skin 112 18 1.3 642 11.5 34 0 2.6 White potato, boiled without 133 12 0.5 508 11.5 14 0 2.8 skin Adjusted Other Starchy 158 5 0.7 360 9.1 38 0 4.0 Vegetablesb Corn, cooked 158 5 0.7 360 9.1 38 0 4.0 Green peas, cooked 147 47 2.7 474 24.8 110 0 9.6 Red-Orange Vegetables 43 24 1.3 443 20.0 19 0 2.4 Tomatoes, raw 32 18 0.5 427 24.7 27 0 2.2 Sweet potatoes, baked without 184 76 1.4 950 39.2 12 0 6.6 skin Carrots, raw 52 42 0.3 410 7.6 24 0 3.6 Dark Green Vegetables 33 75 1.5 377 47.5 137 0 3.3 Broccoli, cooked 55 62 1.1 457 101.2 168 0 5.1 Cabbage, raw 25 40 0.5 170 36.6 43 0 2.5 Romaine, raw 16 33 0.9 232 3.8 128 0 2.0 Spinach, raw 14 59 1.6 335 16.9 116 0 1.3
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From page 73...
... bAn adjusted average nutrient composition is presented for other starchy vegetables excluding white potatoes as needed for the sensitivity analysis. cAn adjusted average for fruits excluding juice because juice cannot be purchased with the CVV.
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From page 74...
... 2014. USDA national nutrient database for standard reference, release 27.
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Key Terms

  • nutrient composition
  • nutrient profiles
  • adjusted average
  • white potato
  • white potatoes

  • nutrient database
  • starchy vegetables
  • usda national
  • national nutrient
  • standard reference

  • average nutrient
  • draft nutrient
  • ban adjusted
  • food items
  • potato starchy

  • fruits excluding
  • selected food
  • cnpp draft
  • food patterns
  • vegetables excluding

  • adjusted white
  • excluding juice
  • usda food
  • potatoes based
  • reference release

  • excluding white
  • skin adjusted
  • vegetablesa white
  • skin carrots
  • forms consumed


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